Mimosa salad with canned fish and potatoes classic

8 servings
2 hours

How to make a canned fish salad? Prepare the necessary ingredients. In addition to these ingredients, you can add onions in one layer. To do this, you need to finely chop a small onion and marinate in the 1 tbsp. l. apple cider vinegar for 15 minutes. Then drain the vinegar.

Wash the carrots and potatoes with a brush, without peeling. Put the vegetables in boiling water and boil until tender. Then cool and clean.

Grate the potatoes on a medium grater.

Grate the carrots as well. You can grate on coarse, but the finer all the ingredients are grated, the more delicate the salad will be.

Boil the eggs hard-boiled, chill and peel. Separate the proteins from the yolks. Grate the whites on a medium grater, and rub the yolks in a separate bowl on a fine grater. Set aside a little grated yolk to decorate the salad.

Remove the fish from the jar, shake off the liquid and mash with a fork. If too large bones come across, remove them. I love when the salad is full of fish, so I took 2 cans of canned food instead of one.

Grate the cheese on a medium grater.

Wash the greens, dry and chop finely.

To apply mayonnaise to the layers, I transferred it to a pastry bag and cut off the tip.

Place a culinary ring (Ø 18-20 cm) on the dish. Put all the potatoes in the first layer and spread evenly over the entire diameter of the ring. Pour over the mayonnaise from the pastry bag. If desired, you can slightly salt the layers of potatoes and carrots, but I usually do not add salt to salads with mayonnaise.

Put the grated carrots in the next layer and also pour over the mayonnaise. If you're going to add pickled onions to the salad, put it in the next layer after the carrots.

Lay a layer of cheese on the carrot. Make a mesh of mayonnaise on top.

Next, spread out the sardine, sprinkle over the crushed greens and pour mayonnaise over the top.

Sprinkle over the grated yolk and lightly pour over the mayonnaise.

Put the grated squirrels in the last layer. Brush this layer with mayonnaise and smooth well, as this is the last layer.

Using deposited grated yolks and small sprigs of dill, form small sprigs of mimosa along the outer edge of the salad. Leave the center without decoration.

Carefully remove the culinary ring. The salad can be served immediately or let brew in the fridge for 1-2 hours or a whole night. Enjoy your meal!